Miso-Glazed Salmon with Chilled Sesame Soba
Celebrate Week 30 with a vibrant fusion of flavors that perfectly balances rich umami and refreshing crunch. This dish features caramelized miso-glazed salmon served over cooling sesame noodles, making it an exciting and sophisticated dinner choice for a warm summer evening.
Ingredients
- Salmon fillets4 stk
- White miso paste3 tbsp
- Honey2 tbsp
- Soy sauce1 tbsp
- Soba noodles300 g
- Cucumber, thinly sliced1 stk
- Shelled edamame beans150 g
- Rice vinegar2 tbsp
- Toasted sesame oil1 tbsp
- Black sesame seeds1 tbsp
- Green onions, sliced2 stk
Instructions
Whisk together the miso paste, honey, and soy sauce in a small bowl. Coat the salmon fillets generously with the glaze and let them marinate for at least 10 minutes.
Bring a large pot of water to a boil and cook the soba noodles according to package instructions. Drain and immediately rinse under cold running water to stop the cooking process and remove excess starch.
In a large bowl, toss the cold noodles with rice vinegar, sesame oil, sliced cucumber, and edamame beans until well combined.
Heat a non-stick pan over medium-high heat with a drizzle of oil. Place the salmon skin-side down and cook for 4-5 minutes per side until the glaze is caramelized and the salmon is cooked through.
Divide the chilled noodle salad among four plates. Top each with a miso-glazed salmon fillet. Garnish with black sesame seeds and sliced green onions.
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